Prep 15 mins
Cook 25 mins
A great way of using leftover turkey or chicken with a different twist. Cheddar cheese may also be replaced by Monterey Jack or Pepper Jack cheese for more of a kick.
- 4 ounces cream cheese, softened
- 1⁄4 cup sour cream
- 2 cups salsa
- 2 cups cheddar cheese, shredded
- 2 cups cooked turkey
- 1 cup corn kernel (leftover)
- 1⁄2 teaspoon cumin
- 1⁄4 teaspoon dried oregano
- 1⁄4 teaspoon cayenne
- salt and pepper
- 4 scallions, thinly sliced
- 16 (8 inch) flour tortillas
- Preheat oven to 325 degrees F.
- In a medium bowl cream together the cream cheese and the sour cream. Stir in 1/2 cup of the salsa. Stir in 1 cup of the grated cheese.
- In a second bowl toss together the turkey, the corn, cumin, cayenne, salt, pepper, and 1/2 of the scallions. Add the turkey mixture to the cheese mixture and stir to combine.
- In a baking dish spread a 1/2 cup of the salsa over the bottom. Place about a 1/3 cup of the filling on a tortilla, roll up and transfer to the baking dish with the seam side down. Repeat process for remaining tortillas.
- Pour remaining salsa over enchiladas, spreading to coat all of them.
- Sprinkle remaining grated cheese over the top. Enchiladas may be prepared up to this point 12 hours in advance.
- Transfer to preheated oven and bake for 20 to 25 minutes until hot and bubbly. Enchiladas may be reheated, covered with aluminum foil, before service. Sprinkle with the remaining scallions and serve warm.
Easy to make, taste is pretty good, too. Good use of the leftover turkey meat in the freezer that always seems to dry out! I made a half recipe, but ended up using more salsa and added some leftover jalapeno I had in the fridge, but still wasn't very spicy, even with my heavy hand on the cayenne! If made again, would increase the spices a bit more. Thanks for posting!